Roast Goosnargh duck, duck tortellinis and galette, solfrino vegetables, tarragon infused duck jus

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 8th July 2013
North West Young Chef of the Year

Roast Goosnargh duck, duck tortellinis and galette, solfrino vegetables, tarragon infused duck jus

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following roast Goosnargh duck recipe a try? A main course cooked by Jack Neild from The Villa during Lancashire Heat of North West Young Chef 2013 competition


  • 1 courgette
  • 3 stalks tarragon
  • 1 whole Goosnargh duck
  • 2 carrots
  • 2 onions
  • Fresh pasta
  • 100ml Madeira


First, carefully take the legs off the duck, followed by the breast, but keeping the breast bone attached to the breast.
Next prepare my vegetables, using half of 1 onion and half of 1 carrot and all the carrot peelings into a small pan or tray with the remaining duck carcass and roast in the oven until the remaining skin on the duck is crispy or until the bones start to become brown and crispy.
Slowly confit my duck legs in duck fat, this takes time and may be done the day before.
Using meat from one of the confit duck legs, with some pan fried onion, carrot, green peppercorns if available and tarragon, finely chopped and Leave to one side.
Now to roll out my pasta that was freshly made the day before, cutting out 4-6cm diameter circles, putting a little of the confit duck paste I just made, and into the centre of each pasta circle before folding it over to make a Half moon ravioli and then half again to make a tortellini, 3-5 tortellini’s is plenty for each person.
The galette will be made using the remaining duck leg, mincing it raw with carrot, tarragon, nutmeg and black pepper. Formed into 2 neat patties and pan fried when serving.
For the sauce, making a small stock with the duck carcass and roasted veg, reduce the Madeira by half, in a separate pan reduce the stock until there is only 200-300ml left then add to the Madeira and put to one side until nearly ready to serve.
Once the duck breast is the oven, I can cook my remaining solfrino carrots and courgette.
Once the breast is ready, remove from the bone and crush the bone into the sauce and bring back to the simmer for an extra boost in flavour, fry the galette, cook the tortellinis in a pan of boiling salted water, when putting together on a plate, I will have the sliced breast resting on top of the galette with tortellinis and veg nestled around the duck centrepiece, at the last minute throw in some roughly chopped tarragon into the jus, simmer for a further 30 seconds then take off the heat, pass through a tea strainer onto and around the duck.

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